Apricot Oaty Breakfast Bars


You will need

410g can Princes Apricot Halves in Syrup
125g  Butter, plus extra for greasing
125g Honey
350g Porridge oats
Pinch of salt
50g Sultanas or raisins
30g Mixed seeds (pumpkin, sunflower and sesame)
30g Flaked almonds
2 Large eggs, beaten


1 Drain the apricots thoroughly, then chop into small pieces. Set aside.

2 Preheat the oven to 180°C, fan oven 160°C, Gas Mark 4. Grease a 25x20cm shallow rectangular baking tin with a little butter.

3 Melt the rest of the butter in a large saucepan, then stir in the honey. Remove from the heat and add the porridge oats, salt, sultanas or raisins, chopped apricots, mixed seeds and almonds.

4 Stir in the beaten eggs, mixing thoroughly. Tip the mixture into the prepared tin and level the top.

5 Bake for 25-30 minutes until firm and golden. Cool on a wire rack, then cut into 15 squares.

Recipe courtesy of Princes

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